The store will not work correctly in the case when cookies are disabled.
We use cookies to make your experience better.To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Made from distilling the native sugarcane, Cachaha is produced in a similar way to Rum. It is its use of the fresh cane rather than the molasses which results in a lighter, crisper flavour.
As well as taking much of its flavour from this sugar starter, it is also categorized into three different styles.
After distillation, it is given different amounts of maturation time, depending on how it is going to be drunk. White Cachaca is often bottled immediately, while Gold varieties are briefly kept in wooden barrels. The most revered is the dark Cachaca which is casked for, in some instances up to 15 years. While the lighter versions are often drunk mixed or in cocktails, it’s more common to drink these aged types on their own. The flavour of the wood from the barrels gives each batch its signature taste, making each one unique.
Loved by Brazil all over, Cachaha has many a nickname, including those that translate as ‘heart opener’, ‘tiger breath’ and ‘holy water’. There, are reportedly over two thousand words used to refer to it; if that’s not adoration for a drink I don’t know what is!
